- 2 eggs
- 1 tbsp vinegar
- 1 tbsp lemon juice
- 300ml Lampero Soybean Oil
- freshly ground pepper
1. Put the egg yolks, mustard, lemon, salt and pepper in a mixer and mix well.
2. Then, pour little by little half the quality dose of Lampero soybean oil and keep stirring very slowly at first.
3. Once you have added the oil, whisk one tablespoon of vinegar. Continue to add the remaining oil, stirring constantly until the mayonnaise is formed.
Store it in a sterilized jar in the fridge for up to one week. Homemade mayonnaise goes well with fish, cold dishes, fried potatoes, eggs, salads, sandwiches, sausages and grilled meats.